3 c. dates, chopped
1/2 tsp. Lavender Balsamic
2 Tbsp. unsalted creamy almond butter
1 c. dark chocolate chips
2 tsp. Blood Orange Olive Oil
3/4 tsp. flaky sea salt (such as Cyprus Flake or Murray River)
Line a small baking sheet with parchment paper. In a food processor, combine the dates, almond butter, and 2 tablespoons water. Blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula. Using a 1-teaspoon measure, scoop the fig mixture and roll with your hands into 1-inch balls. Put the date balls on the prepared baking sheet.
Put the chocolate chips and olive oil in a heat-proof medium bowl. Set the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, 2 to 3 minutes.
Using a fork, dip the date balls in the melted chocolate to coat evenly, allowing any excess chocolate to drip back into the bowl. Return the date bites to the baking sheet and sprinkle with the salt. Refrigerate until the chocolate has set, about 30 minutes. Store covered in the refrigerator for up to a week.
*Tested in Feel Good Food Cooking Class